Scrambled Eggs with Sausage, Sweet Peppers, and Cheddar

Ingredients

12 large eggs
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
6 tablespoons half-and-half
1 teaspoon vegetable oil
8 ounces sweet Italian sausage (or hot), casing removed, sausage crumbled into 1/2-inch pieces
1 medium red bell pepper, cut into 1/2-inch cubes (about 1 cup)
3 medium scallions, white and green parts separated, both sliced thinly on bias
1 tablespoon unsalted butter
1 1/2 ounces sharp cheddar cheese, shredded (about 1/2 cup)

Crack eggs into medium bowl; add salt, pepper, and half-and-half. Beat with dinner fork until thoroughly combined.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add sausage and cook until beginning to brown but still pink in the center, about 2 minutes. Add red bell pepper and scallion whites; continue to cook, stirring occasionally, until sausage is cooked through and peppers are beginning to brown, about 3 minutes. Spread mixture in single layer on medium plate; set aside.
Thoroughly wipe out skillet with paper towels, add butter, and set over medium heat. When butter foams, swirl to coat bottom and sides of skillet, then pour in eggs. With heatproof rubber spatula, stir eggs constantly, slowly pushing them from side to side, scraping along bottom of skillet and then around sides, and lifting and folding eggs as they form curds. Do not over-scramble, as curds formed will be too small. Cook eggs until large curds form but eggs are still very moist, 2 to 3 minutes. Off heat, gently fold in sausage mixture and cheese until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds. Divide eggs among individual plates, sprinkle with scallion greens, and serve immediately.